Rustic Herb Chicken Cacciatore

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Rustic Herb Chicken Cacciatore is your go-to comfort dish that combines tender chicken with a medley of vibrant vegetables and savory herbs. Perfect for a cozy family dinner, this dish brings that home-cooked warmth right to your table.

Ingredients for Rustic Herb Chicken Cacciatore

Chicken thighs provide a flavorful and juicy base; their bone-in nature keeps the meat tender during cooking. Olive oil is our trusty fat that helps brown the chicken and sauté the veggies. Onion and garlic lay down a rich aromatic foundation. The red and yellow bell peppers add a splash of color and a subtle sweetness. Mushrooms introduce an earthy depth that complements the dish. Crushed tomatoes create a hearty sauce that ties everything together. Chicken broth and dry white wine add a nuanced depth of flavor, while dried oregano and thyme infuse the dish with herbal notes. Finally, a sprinkle of fresh parsley brightens up the plate just before serving.

Tips & Tricks

  • If you want a thicker sauce, remove the lid for the last 10-15 minutes of cooking to let it reduce slightly.
  • Feel free to swap the chicken thighs for drumsticks or even breast, adjusting the cooking time as needed.
  • For an extra kick, add a pinch of red pepper flakes when sautéing the onions and garlic.

Serving Suggestions

This dish pairs beautifully with a side of creamy polenta or a simple pasta like spaghetti. A crusty bread is perfect for mopping up the delicious sauce, and a fresh green salad can help balance the meal.

Frequently Asked Questions

Can I use boneless chicken?
Yes, you can use boneless thighs or breasts, but be sure to reduce the cooking time to avoid drying out the meat.
What if I don't have white wine?
You can substitute with additional chicken broth or a splash of apple cider vinegar for acidity.
Is this dish freezer-friendly?
Absolutely! Just cool it completely before transferring to a freezer-safe container. It keeps well for up to 3 months.

Rustic Herb Chicken Cacciatore Recipe Walkthrough

Start by heating up your olive oil in a large skillet over medium-high heat. While the oil warms, season your chicken thighs with a good pinch of salt and pepper on both sides. Once the oil is shimmering, carefully place the chicken into the skillet. Let them brown nicely on each side—this should take about 5 minutes per side. Once they have a lovely golden crust, remove them from the skillet and set them aside on a plate.

In the same skillet, toss in your sliced onion, minced garlic, and bell peppers. Stir them around and let them cook until they soften up, which should take about 5 minutes. The aroma here is divine, so enjoy it! Next, add your mushrooms and let them cook down for another 5 minutes, stirring occasionally.

It's time to bring in the crushed tomatoes, chicken broth, and white wine. Pour them into the skillet and give everything a good stir to combine. Once mixed, nestle your browned chicken thighs back into the pan. Sprinkle the oregano and thyme over the top, and bring the entire mixture to a gentle simmer.

Cover your skillet with a lid and let the chicken cook for about 45 minutes. You want to make sure the chicken is tender and cooked through. Before serving, sprinkle the fresh parsley over the dish for a pop of color and freshness.

Why You'll Love This Recipe

  • Balanced flavors from fresh herbs and veggies.
  • Simple to make, yet impressive enough for guests.
  • Satisfying one-pan meal, less cleanup needed.
  • Perfect for make-ahead meals and leftovers.

Ingredients

4 lbs bone-in chicken thighs
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup mushrooms, sliced
1 can (28 oz) crushed tomatoes
1/2 cup chicken broth
1/2 cup dry white wine
2 tsp dried oregano
1 tsp dried thyme
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

Step-by-step Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper.
2. Brown the chicken on all sides, then remove from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and bell peppers. Sauté until softened.
4. Add the mushrooms and cook for another 5 minutes.
5. Stir in the crushed tomatoes, chicken broth, and white wine. Mix well.
6. Return the chicken to the skillet, sprinkle with oregano and thyme, and bring to a simmer.
7. Cover and let cook for 45 minutes, or until the chicken is tender and cooked through.
8. Garnish with fresh parsley before serving.

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